Rabokki is a popular Korean street food dish that combines two dishes: "ramen"" and tteokbokki", a fusion of noodles with chewy rice cakes in a spicy sauce.
If you enjoy spicy ramen noodles, you're going to love this amazing Korean dish called Rabokki. It is definitely a spicy food lover's dream dish.
What is Rabokki?
Rabokki is a Korean dish of ramen noodles in a spicy broth with chewy rice cakes. It is a fusion dish of two dishes: "ra" for ramen, and "bokki" for tteokbokki, which is a popular Korean street food.
It is essentially Korean rice cakes and ramen in a spicy gochujang sauce, a staple of Korean cuisine street food, both savory and comforting.
The dish satisfies with its combination of spicy, salty, and umami, making it a favorite among noodle lovers. You can easily customize your bowl with additional ingredients like boiled eggs, fish cakes, vegetables, and sometimes even cheese for a unique twist.
Gochujang is key here, a fermented chili paste used in many Korean recipes, known for it's spicy flair and flavor.
You can find it it Korean grocery stores, though more and more markets in the U.S. have begun to carry it. You can also order it online, along with some of the other essential ingredients, particularly the rice cakes.
You are going to love this dish, my friends!
Let's talk about how to make rabokki, shall we?
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Korean Rice Cakes. Use the cylindrical rice cakes, either frozen or fresh. I found mine in my local Asian store, but they are also sold at Amazon. See below.
- Korean Fish Cakes. Korean fish cakes, or eomuk, are a popular addition, but you can skip them if you can't find them.
- Water or Stock. Warm water if fine, but you'll get more flavor from either chicken stock, vegetable stock, anchovy stock, or dashi.
- Gochujang. Gochujang is a Korean hot pepper paste used in many dishes.
- Gochugaru. Gochugaru is Korean red pepper flakes. You can use other red chili flakes, if needed.
- Sugar. For a touch of sweetness.
- Soy Sauce.
- Ramen Noodles. Instant ramen noodles are good here. Just skip the flavoring packet.
- Kimchi. Try my spicy homemade kimchi recipe.
- For Serving. Soft boiled eggs if desired, sesame seeds, extra chili flake, toasted sesame seeds.
How to Make Rabokki - the Recipe Method
Making rabokki at home is pretty easy. You'll make your spicy rabokki sauce base by boiling water or stock, gochujang, gochugaru, sugar, garlic, and soy sauce.
Then add the rice cakes to simmer to thicken.
Add the fish cakes, ramen noodles, and kimchi, and simmer a few minutes until the rice cakes are chewy-tender.
Boom! Done! Your rabokki is ready to serve. Enjoy! Nothing beats a good bowl of ramen. Serve into bowls with optional soft boiled eggs.
Recipe Tips & Notes
- Adjust your rabokki with more water/stock for a soupier ramen. It is easy to serve this dish thick or thin.
- Customize the dish with additional vegetables, like cabbage or greens, green onion, kimchi scallions, carrots, or with hard boiled eggs. It's a very customizable dish.
- There is no great substitute for Korean fish cakes, so you can omit them if desired. You can use tofu for texture, mushrooms for umami, or fresh seafood. I often enjoy this with shrimp added to the bowl.
- For a vegetarian option, omit the fish cakes and soft boiled eggs.
Storage & Leftovers
Leftover rabokki will last up to 5 days in the refrigerator in a sealed container. You can reheat it in a pot on the stove top to enjoy again.
I do not recommend freeze it, as it can affect the texture of the noodles. You can, however, freeze the ramen broth base for 2-3 months in a freezer container.
That's it, my friends. I hope you enjoy this rabokki recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Rabokki Recipe (Ramen & Spicy Rice Cakes)
- 1/2 pound cylinder-shaped Korean rice cakes if using frozen, soak in cold water for 1 hour – fresh can be used straight from the package
- 4 ounces Korean fish cakes eomuk, cut into bite-sized pieces (optional – soaked if needed, check packaging for proper preparation)
- 3 cups water for more flavor, use chicken stock, vegetable stock, or dashi
- 1/3 cup gochujang Korean hot pepper paste (or more to taste)
- 1 tablespoon gochugaru Korean red pepper flakes
- 1 tablespoon sugar
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 4 ounces ramen noodles
- 1 cup kimchi chopped
- For Serving. Soft boiled eggs if desired
- If using frozen rice cakes and/or fish cakes, soak for 10 minutes or longer (up to 1 hour) in cold water to soften.
- Bring the water or stock to a boil in a pot. Add the gochujang, gochugaru, sugar, garlic, soy sauce. Stir to combine.
- Bring back to a boil, then add the rice cakes. Reduce the heat to medium and cook for 10 minutes. The sauce should thicken enough to coat the rice cakes.
- Add the fish cakes, ramen noodles, and kimchi. Cook another 5 minutes, or until the rice cakes are softened but still chewy, and the noodles are tender. For a soupier ramen, add more water/stock as desired.
- Serve into bowls with optional soft boiled eggs.